Abstract
Coffee is one of the most popular and heavily consumed beverages worldwide, despite
the many different methods of preparation and presentation. The results of several
epidemiological studies are suggestive for the existence of a U-shaped relationship
between coffee consumption and both cardiovascular events and mortality, whereby a
lower risk seems associated with low (i.e., less than one cup per day) or high (i.e.,
more than or equal to four cups per day) coffee intake, whereas a higher risk is reported
for intermediate consumption (i.e., two to four cups per day). Most benefits are evident
in individuals with a rapid caffeine metabolizer genotype and a low baseline cardiovascular
risk. Benefits have also been differentially associated with consumption of decaffeinated
coffee, filtered coffee, coffee consumption during lunchtime or dinner, and when coffee
is produced in the Italian style (i.e., by espresso or moka). The leading favorable
effects have been attributed to various compounds present in coffee. Thus, chlorogenic
acids would be effective in decreasing blood pressure, systemic inflammation, risk
of type 2 diabetes, and platelet aggregation, whereas caffeine intake has instead
been associated with decreased body weight, as well as with increased flow-mediated
dilatation and fibrinolysis.
Keywords
caffeine - coffee - cardiovascular disease - hypertension - endothelial dysfunction
